Hudson's Maurice Salad
I have NEVER seen cherry pepper or giardiniera relish on a Michigan Maurice, only sweet pickle relish. And the dressing recipe, other than containing mayo & hard-boiled eggs, doesn't seem very much like the Maurice dressing I've made in the past (with the "Ask Your Neighbor" recipe). So Pittsburgh claiming they "invented" the Maurice seems a bit of a stretch - maybe they invented their version of it, but that's not what we call a Maurice here!
Macy's still sells the bottled dressing, at least in the Detroit area; got some on sale not too long ago. You would think for as long as the Maurice salad has been around, someone else would make the dressing, but I had never seen any until recently, at Randazzo's (their house brand). Haven't yet tried it.
This was from "Ask your Neighbor" radio show, also from chowhound mom's kitchen, the same. It's just delicious. I did add some chopped sweet pickles to the dressing, think it make it better.
2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
Note: Mixing the cheeses and meat and pickles is great. But as I recall, the salad came unadorned, so you could as much of the dressing to your taste. Do either, it'll still be delicious.
Photo here: http://detroitfood.blogspot.com/
This has been one of my favorite salads for years! I have never had Hudson's so I can't compare, but I came across the recipe in a paperback cookbook that our realtor gave us when we bought a house in 1994. The book is called "Salads- Food Writer's Favorites" and is dated 1991. The submitter was Evelyn Cairns of the News Herald Newspapers in Southgate Michigan. Here's the blurb from the Washington Post telling about the recipe:
"When Evelyn Cairns was food editor at the News-Herald in Southgate, Mich., she tried to obtain a recipe for a dish served at a local restaurant. "It's a closely guarded secret," she was told by the owner. After reporting the rebuff to her readers, several cooks who had worked at the restaurant, or knew someone who did, responded by sending her eight different versions of the"secret" recipe for Maurice salad (mayonnaise, egg yolks, grated onion, parsley, lettuce, julienned ham, turkey breast, swiss cheese, gherkins). Each claimed her recipe was the real thing."
Cairns said in the cookbook, "The following version came closest to the salad I have enjoyed many times."
Maurice Salad makes 6 servings
2 cups mayonnaise
3 hard-cooked egg yolks, grated
3 T grated onion
2 T finely chopped fresh parsley
4 to 5 cups shredded lettuce
2 cups boiled, julienned ham
2 cups cooked, julienned chicken or turkey breast
2 cups julienned Swiss cheese
12 sweet gherkins, thinly sliced
In a small bowl, combine mayonnaise, egg yolks, onion and parsley: mix well. Cover and refrigerate several hours to let flavors blend.
In a large serving bowl, toss together lettuce, ham, chicken, cheese and gherkins. Pour some of the mayonnaise mixture over lettuce mixture: toss to coat all ingredients. Pass remaining mayonnaise mixture at the table.
I have tried the one from Ask Your Neighbor, and liked it, but I absolutely love the above version. I do include the hard cooked egg whites, chopped very fine, too, just because I like them. I think I made it the first time when I had ham and chicken to use up and was looking for a recipe that wasn't a Cobb salad.